Whole-Wheat Blueberry Muffins for IAVW: British

It’s British month here at Holy Cow! with It’s A Vegan World: British, and what can be more British than a muffin fresh out of the oven?

I remember the time I had my first muffin. It was the early ’90s and a British ship that had morphed from a military ship into a floating library that sailed around the world had docked into Bombay Harbor. I went on board to do a story. As someone who loves books with a passion, and because I get seasick, being in a ship lined wall-to-wall with books and not worrying about it sailing away was an extra-special treat, as you might well imagine.

On board was also a little cafetaria that sold some very traditional British sweets and treats. Everything looked amazing, but I pounced at a muffin.

I don’t remember exactly how it tasted or what kind of muffin it was, but I remember this: it was delicious, and I was hooked.

I bake up muffins all the time now in my kitchen, and I love them for quick pre-breakfast treats, or as healthy tea-time snacks. I usually make them with fruit, like these applesauce mini muffins or these banana nut muffins. This time, with blueberries overwhelming the market, I decided to make blueberry muffins.

These are not what are typically referred to as English muffins in my part of the world, which are flat, yeasted breads that are not sweet and are usually served for breakfast. I have never developed a taste for those, but these I can eat any time!

I gotta rush off now, but before I go, I also want to send these to Madhuram’s wonderfully healthy whole-grain and eggless baking event. These muffins use mostly whole-wheat flour, but they’re so delicious, you’d never guess they were deliciously healthy too!

Add the mixture to the dry ingredients and mix just until everything’s blended.

Add blueberries and mix in.

Divide the batter equally into 11 cups of a standard baking pan, greased.

Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool for 5 minutes on a rack and then slide out using a thin knife.

These muffins are delicate, which gives them a lovely, cakey texture, but that also makes them a little difficult to unmold, so be gentle.

3.2.1263

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Quick nudge to all of you amazing cooks out there– go on, I’m waiting for your entries and to see what you can cook up for IAVW that’s vegan AND British. It’s not as challenging as it sounds, and I know you’re up to it!

That’s such a simple recipe Vaishali and the muffins look very delectable. Thank you so much for sending it to my event.

One question, I read in your event rules that the recipe should be cooked for this event, so should I not send to other events or do you mean that old posts are not welcome. Could you clarify, please. I’m asking because this month’s AWED theme is also British, so I thought I can send the same recipe to both the events.

Vaishali,The muffins look really yummy. You are right, blueberries are in season and I think ur recipe will be perfect to use them up. I am soon going to send my recipe for IAVW: British. It took some research but I know what I am going to make. It rhymes with Totted Kick. Can u guess?

Thanks for this receipe! I subbed 1/2c brown sugar and 1/4c white sugar, threw in some walnuts too, and tossed on a flour/walnut/brownsugar crumble top. I was surprized by how light and fluffy this turned out. I baked it in a 9X13 pan instead of muffins.It isn’t as sweet (prolly b/c of the brown sugar), but it is a real delight.